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Cape curry powder (south african)
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| Artist: |
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| Categories: |
Curries, Spice Mixes |
| Yield: |
2 |
| Rating: |
0 |
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Ingredients:
| 1
| tbsp | Cloves | | 2
| tbsp | Black peppercorns | | 1/2
| cup | Coriander seeds | | 3
| tbsp | Cumin seeds | | 1
| tbsp | Fennel seeds | | 1
| tbsp | Black mustard seeds | | 3
| small | Dried hot red chilies | | | -piquins or santakas | | | -seeds and stems removed | | 1/4
| cup | Ground cardamon | | 1/4
| cup | Turmeric | | 3
| tbsp | Ground fenugreek | | 1
| tbsp | Ground ginger |
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Procedures:
| 1 | In a dry skillet, separately toast the cloves, peppercorns, coriander, cumin, fennel and mustard seeds over medium heat, taking care not to burn them. | | 2 | Combine the toasted ingredients and the chilies in a spice mill and grind to a fine powder. | | 3 | Combine with the remaining ingredients and mix until a uniform color is achieved. | | 4 | Store in an airtight container. | | 5 | Makes a medium hot curry powder. | | 6 | A world of curries by dave dewitt and arthur pais isbn 0-316-18224-9 pg 179 |
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